Danny Mena’s crunchy ensalada rosaura
1 small or 1/2 large cabbage
1/2 red onion, sliced thin
1/4 lb. queso fresco
3 tbs. Champagne vinegar
3 tbs. extra-virgin olive oil
Juice of 1 lime
Salt and pepper to taste
10 dried hibiscus flowers (dried hibiscus is available at health food stores, Latin markets and tea shops.
If you can't find hibiscus flowers, you can substitute dried rose hips or Celestial Seasonings Red Zinger tea which contains hibiscus, rose hips and other herbs)
1/2 avocado, sliced
Cut cabbage in quarters and (1) remove the core. (2) Slice the cabbage into thin shreds. In a large bowl, combine cabbage with sliced onion. Crumble the cheese over the salad and toss with Champagne vinegar, olive oil, and lime juice. Season with salt and pepper. Let stand for 2 to 3 hours or refrigerate overnight. When ready to serve: Fry the hibiscus flowers in a little olive oil; allow to cool. (3) Crumble fried hibiscus flowers over salad and garnish with sliced avocado. Serves four.
Chef: Danny Mena - restaurant: Hecho en Dumbo - Brooklyn, N.Y.
